Mexican Stuffed Vegetables - BigOven 173160
Mexican Stuffed Vegetables

Mexican Stuffed Vegetables

Ready in 45 minutes
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Mexican Stuffed Vegetables"

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Our garden made a lot of squash this year, so in the process of trying to figure out what to do with it all, I came up with this recipe. It would work nicely to stuff onions, bell peppers, tomatoes, or almost any stuffable vegetable. The stuffing freezes well. After I made the stuffed squash, I had enough left over for at least one more meal.


Ingredients

Are you making this? 
4 medium squash; see note * Or 8 small
1/2 cup Rice; not instant
1 cup Chicken broth or water
1 pound Lean ground meat
1 medium Onion; diced
1/2 red or green Bell pepper; diced
1 clove Garlic; minced
1 8 ounce Tomato sauce
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 tablespoon Brown sugar
salt and pepper; to taste
Shredded cheddar or Mexican blend cheese; to taste
Fresh Cilantro; for garnish - optional

Original recipe makes 12

Servings  

Preparation

Prepare the squash according to the directions in the notes below. Bring the water or chicken broth to a boil in a small lidded sauce pan. Add the rice, stir, and cover. Reduce heat and simmer for 20-25 minutes, or until liquid is absorbed and rice is tender. Meanwhile, brown the meat in a large skillet, breaking it up with a spoon as it browns. Roughly chop the necks of the squash*. When the meat is almost brown, add the onion, bell pepper, garlic, and squash necks to the skillet. Cook the vegetables with the meat until they have softened a little and the meat has browned completely. Preheat the oven to 350. Add the tomato sauce, chili powder, cumin, and brown sugar to the meat mixture, stirring to mix well. Add the cooked rice and simmer 4-5 minutes, mixing the rice with the other ingredients. If it seems dry, add a little water. Remove from heat. Spoon the meat mixture into the squash halves (or whatever veggie you''re stuffing). Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle with cheese, and return the dish to the oven uncovered for five minutes.

*You can use any vegetable, but when using squash, chop their little necks off and set them aside - you are going to use them in the stuffing. Half the squash lengthwise, scoop out and discard the seeds. Slice a thin slice from the bottom on the skin side of each half to make the squash set level in the pan. Spray a 9 x 13 baking dish with non stick cooking spray, and arrange the squash in the baking dish, skin side down. Salt and pepper each half and set aside until ready to fill.

Notes

If you aren't stuffing squash, I think frozen whole kernel corn would go nicely in place of the squash necks. This recipe can be very versitile. You could add Italian spices instead of chili powder and cumin, and use spaghetti sauce in place of the tomato sauce.

Credits

Added on Award Medal

Cut necks off squash, half lengthwise, scoop out and discard the seeds. Season squash with salt and pepper to taste. photo by Beachbumette Beachbumette

Same recipe using stuffed peppers and frozen corn. photo by Beachbumette Beachbumette

When the meat is almost brown, add onion, bell pepper, garlic, and squash necks to the skillet. Continue cooking until the vegetables have softened a little. photo by Beachbumette Beachbumette

Add tomato sauce, chili powder, cumin, and brown sugar to the meat mixture, stirring to mix well. Add the cooked rice and simmer 4-5 minutes, mixing the rice with the other ingredients. photo by Beachbumette Beachbumette

Spoon the meat mixture into the prepared squash halves. photo by Beachbumette Beachbumette

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Calories Per Serving: 141 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Slice squash thinner than halves if thick.
Captainfatboy 4 years ago
Next time I will try the Italian version.
Beachbumette 5 years ago
If you aren't stuffing squash, I think frozen whole kernel corn would go nicely in place of the squash necks. This recipe can be very versitile. You could add Italian spices instead of chili powder and cumin, and use spaghetti sauce in place of the tomato sauce. [I posted this recipe.]
Beachbumette 5 years ago
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